We make these sandwiches all the time . . . they take about 5 minutes to
prepare and cook all day in your slow cooker. It makes a lot, so
it's perfect for when you have family and friends over!
Slow Cooker Easy French Dip Sandwiches:
(Makes 6-8 servings)
Ingredients:
2-3 pound roast (either beef or pork- we use whatever is on sale that week!)
2 cans (14 1/2 ounces each) beef consomme (I can always find this mixed in with the soups)
6-8 buns (we love hoagie buns, but any kind will work)
Directions:
Place roast in greased slow-cooker. Pour consomme over the top of the roast. Cook on low 8-11 hours or on high for 5-7 hours. Remove roast and save extra juice for dipping! With 2 forks, pull apart roast (when it is done, it should pull apart easily . . . almost fall apart). Serve meat on buns and use extra juice to dip sandwiches in.
I used your recipe to make these and we all loved them! Thank you for the recipe!
ReplyDeleteThat looks soo good, and super easy! Definitely going to give it a shot. Thanks for sharing! I love french dip sandwiches. Yummy!
ReplyDeleteWe're trying these tonight! They look so good and sound so easy! :)
ReplyDeleteI made this dish this past weekend and it was very delicious. Hubby and I enjoyed it. Also, my 23 month old love it too!
ReplyDeleteMmmm I have this in the crock pot right now. Can't wait to eat! :)
ReplyDeletedoes the roast have to be thawed?
ReplyDelete@klawrence,
ReplyDeleteYour roast does not need to be thawed!
I'm making this for dinner tonight after making your beef sliders w/ chipotle sauce a few weeks ago and loving them! Thanks for sharing your yummy and easy recipes :)
ReplyDeleteThis blog is rocking my world!
ReplyDeleteI've never tried them before, looks Yummy!
ReplyDeletehttp://hopefullittleone.blogspot.com/?m=1
What type of roast do u buy? Last month I tried someone else's recipe and it took me forever to pull the meat apart.
ReplyDeleteI just usually buy a rump roast (it's usually a cheaper cut of meat!). Sometimes the fattier meat is more moist and juicy since it cooks with the fat- then I just cut the fat off when I shred it. Since you cook it for so long, it usually falls apart when you try to shred it. I think that the secret with tough roasts is to cook it for a LONG time (at least 10 hours) at a low setting. I hope that helps!
DeleteThis looks great! I'll have to try it
ReplyDeletewww.onceuponherplate.com
My sister puts a package of dry Italian dressing mix. It's WONDERFUL!
ReplyDeleteI don't have a crock pot, but I do have a heavy cast iron pot. Any idea what temp and for how long I can cook this in the oven?
ReplyDeleteJust when I cook a roast in the oven in a roasting pan I do it at 300 degrees for about 3 to 3 1/2 hours so it's moist and falls apart. I'm not sure if a cast iron pot gets hotter and it would cook faster. Maybe watch it very closely so it doesn't burn.
DeleteI have made a very similar recipe for over 30 years...take 2 cups of hot water, drop in a beef bouillon cube and one package of dry onion soup mix. Stir till bouillon dissolved and pour over roast. Bake uncovered for 1 hour, then covered x 8 hours! The aroma will drive you crazy, and it is delicious. One time we put both a small beef roast and a small pork roast in together, and that was amazing as well. Love these easy recipes!
ReplyDeleteOh YUM! That sounds wonderful! Thanks for the great recipe! -The Six Sisters
DeleteMade this for Christmas Eve. They were great, EXCEPT the fat from the juice was swimming on top, so the French Dip was lost. I wish I had a fat separator so we could pour from the bottom. Otherwise it was great.
ReplyDeleteInstead of the consomme, try a cup of soy sauce, 15 or so peppercorns, a tablespoon/2 cubes of oxo or other bullion cube/base, a bay leaf and enough water to cover the roast. Cook all day.
ReplyDeleteThis is for a large crockpot - say 7 or 8 quart. For a smaller one, use about 1/2 a cup of soy sauce and 10 peppercorns, one bay leaf and one bullion cube/2 teaspoons if you use the powder form.
Sometimes I sear the outside in a frying pan first because it gives a nicer edge but it's not necessary.
Add onion and garlic seasoning to your taste preference.
Do I need to season the meat? Sorry, not much of a cook... and Im trying my hand at this slow cooker lol.
ReplyDeleteNo need to season the meat! You will love this recipe, so quick and easy! Good luck with your slow cooker! :) -The Six Sisters
DeleteMade this tonight... turned out pretty good! I had to use beef broth since that was all I could find. I grilled up some onions, put some colby cheddar cheese on a semi toasted bun. I have to say it was really good Even my often picky daughter liked it! :)
ReplyDeleteI made this today! It came out awesome!
ReplyDeleteThis is dinner tonight! Thanks for the inspiration.
ReplyDeleteCan you use beef broth instead of beef consomme?
ReplyDeleteWe've only made it with beef consomme so we aren't exactly sure how different it would make the recipe. -The Six Sisters
DeleteI bought Campbell's beef consommƩ...it's condensed though and the can says to mix with a can of water. Do you put it in full strength (undiluted) or would you add water as well?
ReplyDeleteJust put it in full strength. 2 cans (14 1/2 ounces each) undiluted.
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